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LIVE 24-SEVEN


HOUSE CURED SALMON FILLET TOMATO, RED ONION & CAPER SALSA


Head Chef Marius Arlauskas of Aldwyn's at Ellerslie shares with us his favourite recipe for Cured salmon fillet with tomato, red onion and caper salsa, try it at home or visit the restaurant...


Audley Ellerslie, Abbey Road, Malvern. WR14 3HL 01684 878019 www.aldwynsrestaurant.co.uk


102


INGREDIENTS: • Salmon fillet, skin on (900g – 1000g) • Dill 30g • Orange x 2 medium size • Lemon x 1 • Grapefruit x 2 • Maldon sea salt x 300g • Demerara sugar x 350g • Coriander 30g


FOR SALSA: • Caper Lilliput 30g • Olive oil 20ml • Lime x 2 • Coriander x 10g • Red onion 1 medium size • Tomatoes 4 medium size (plum if possible) • Pinch of salt • Pinch of pepper


Serves: 8/9 Prep time: 20min Curing time: 20 -24 h


METHOD: • Tip all the ingredients: sugar, salt, squeezed orange juice, grapefruit juice, lemon juice, chopped coriander in mixing bowl and mixed them with hand or spoon together.


• Stroke your hand along the salmon fillet to check for any stray bones. If you find any remove them with tweezers or with the help of table knife.


• Lay the clingfilm on the table twice size of your fish and poor half of the mix on it. Lay the salmon on top of it and the other half of the mix poor over the top of the fish. Make sure its all covered. Wrapped the clingfilm tightly. Set it on the tray and pressed with some extra weight. Chopping board or something similar. Put it in the fridge and cured for 20 – 24h.


• Uther the cold water, wash the salmon after was cured in the fridge for 20- 24h and dry it with kitchen paper.


• Cut the salmon in portion you will be serving. Skin the fish before plating.


• For salsa diced tomato skin, onion, chop coriander, squeeze lime juice add olive oil, salt, pepper and capers. Mixed them together and place on your cut and platted salmon.


• Garnish with micro herbs and you ready to serve. • Enjoy


LIVE24-SEVEN.COM


WINING & DINING RECIPE


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